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The sweet, pungent flavor of cinnamon pairs well with chocolate in this impressive-looking tart.

Ingredients

Almond Crust

1

cup all-purpose flour

2

tablespoons sugar

1

cup slivered almonds

1/2

cup butter or margarine, softened

1

egg

Filling

1/2

cup sugar

1

teaspoon ground cinnamon

1

tablespoon corn syrup

1/8

teaspoon almond extract

3

eggs

3

oz semisweet baking chocolate, melted, cooled

6

tablespoons butter or margarine, melted

Garnish, if desired

Whipped cream

Additional ground cinnamon

Steps

1Heat oven to 350°F. In food processor or blender, place flour, 2 tablespoons sugar and the almonds. Cover; process until almonds are finely chopped. Add 1/2 cup butter and egg. Cover; process until well blended. Press mixture in bottom and 1/2 inch up side of ungreased 9-inch tart pan with removable bottom.

2Bake 20 to 25 minutes or until light brown. If crust puffs while baking, poke with fork.

1Heat oven to 350°F. In food processor or blender, place flour, 2 tablespoons sugar and the almonds. Cover; process until almonds are finely chopped. Add 1/2 cup butter and egg. Cover; process until well blended. Press mixture in bottom and 1/2 inch up side of ungreased 9-inch tart pan with removable bottom.

2Bake 20 to 25 minutes or until light brown. If crust puffs while baking, poke with fork.